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Crockpot Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup Recipe
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★★★★★

4.9 from 29 reviews

This Crockpot Chicken Noodle Soup is a comforting and easy-to-make recipe perfect for chilly days or when you need a soothing meal. Tender chicken breasts slowly simmer with fresh vegetables, herbs, and egg noodles in a flavorful chicken broth, delivering a hearty, warm bowl of homemade soup with minimal effort.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breasts

Broth & Soup Base

  • 6 cups chicken broth

Vegetables

  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced

Herbs & Seasonings

  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper, to taste

Noodles & Garnish

  • 2 cups egg noodles
  • Fresh parsley for garnish

Instructions

  1. Prepare Ingredients: Begin by slicing the carrots and celery, dicing the onion, and mincing the garlic. This prepping ensures all ingredients are ready for the slow cooker.
  2. Add to Crockpot: Place the chicken breasts at the bottom of the crockpot. Then add the sliced carrots, celery, diced onion, and minced garlic on top.
  3. Season and Pour Broth: Sprinkle the dried thyme, dried parsley, salt, and pepper over the ingredients. Pour the 6 cups of chicken broth over everything in the crockpot.
  4. Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and vegetables are tender.
  5. Shred the Chicken: Remove the chicken breasts from the crockpot and shred using two forks. Return the shredded chicken back to the crockpot.
  6. Add Egg Noodles: Stir in the egg noodles and cook on high for an additional 20-30 minutes until the noodles are tender.
  7. Adjust Seasoning: Taste the soup and add more salt and pepper if needed.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy your homemade comforting chicken noodle soup!

Notes

  • You can substitute egg noodles with gluten-free pasta if desired.
  • To make this soup spicier, add a pinch of crushed red pepper flakes with the thyme and parsley.
  • If you prefer a thicker soup, add 1-2 tablespoons of cornstarch mixed with cold water during the last 10 minutes of cooking.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken noodle soup, slow cooker chicken soup, easy chicken noodle soup, comfort food, homemade soup

Find it online: https://kitchenbynora.com/crockpot-chicken-noodle-soup-recipe/